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Tripel

280 calories 23.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 280 calories (Per 12oz)
Carbs: 23.5 g (Per 12oz)
Created: Wednesday March 3rd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Gladfield - German Pilsener Malt13 lb German Pilsener Malt 36.3 2.03 77.3%
1.50 lb American - Vienna1.5 lb Vienna 35 4 8.9%
5 oz Aromatic Malt5 oz Aromatic Malt 35 20 1.9%
2 lb Cane Sugar2 lb Cane Sugar - (late boil kettle addition) 46 0 11.9%
16.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Tettnanger1.6 oz Tettnanger Hops Pellet 4.5 Boil 60 min 23.23 44.4%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 60 min 5.65 13.9%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 4.09 27.8%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 0 min 13.9%
3.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
3.50 g Baking Soda Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
1 tbsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.6 oz       Temp: 68 °F       CO2 Level: 2.9 Volumes
 
Target Water Profile
Paradise, NL, Canada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86 11 65 100 130 90
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.48 25.9  
Mash volume with grains 7.67 30.7  
Grain absorption losses -1.85 -7.4  
Remaining sparge water volume (equipment estimates 2.61 g | 10.4 qt) 2.12 8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.99 g | 27.9 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.6 34.4
Equipment Profile Used: System Default
 
Notes

Add plain white table sugar with 10 minutes left to go in the boil. This boiling time will allow sucrose to break down to glucose/fructose making it similar to clear candi sugar.
Bottle condition. Age for at least 6 months for best results.

I used the odd amount of tettnanger because I have it in bulk. I bought 2 oz of Saaz for this brew so I used the full 2 oz.

Used Escarpment West Abbey Ale yeast.

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  • Last Updated: 2021-03-04 18:47 UTC